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Breakfast wine

Hello All!

I know I have also posted this on rec.food.cooking but I thought I'd like to see what real wine drinkers might think about it.

One of my local radio stations (WBJC) has a short discussion on wine every week. I was only half listening but Jonathan Palevsky, one of the participants, described a sweet, low alcohol (7% ) wine from Italy, Moscato I think, as a "breakfast wine". It sounds like a horrible idea to me but it was not a phone-in show so I could not ask him what was the rest of his breakfast and what time he ate it.

Reply to
James Silverton
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I actually like Moscato as a brunch wine. It's slightly carbonated, slightly sweet, soft and fruity and goes well with everything from pastries to omlets so I get the inference. Bricco del Sol is one of my favorites at about $15 USD per bottle.

Reply to
Bi!!

Bi!! wrote on Mon, 30 Mar 2009 07:29:34 -0700 (PDT):

That does seem a little more likely and "brunch wine" is a good term tho' I've not seen it before.

Reply to
James Silverton

Jim, I think that it's a bit tongue-in-cheek. I've heard a female winemaker in IIRC Irouleguy in the French Pyrenees describe one of her wines as her "breakfast wine," by which she meant (I think) that it was light and uncomplicated. Maybe they're more serious than I realize, though. (Sounds like a bad idea to me, too)

Mark Lipton

Reply to
Mark Lipton

Some folks like Champagne with brunch or champagne drinks like Mimosa or Bellini.

Reply to
Bi!!

Could be mistranslation of dejeuner into breakfast (which is literal but incorrect), rather than the modern translation which would be into lunch.

Nils

Reply to
Nils Gustaf Lindgren

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